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Pork, Sauerkraut and Dumplings
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Prep Time:
30 minutes
Cook Time:
420 minutes
Total Time:
450 minutes
Tender slow-cooked pork roast with fluffy dumplings and tangy sauerkraut.
Ingredients:
  • 1 (3 pound) pork shoulder roast, well-trimmed and trimmings reserved
  • 2 (20 ounce) cans sauerkraut, undrained
  • 0.5 cup applesauce
  • 0.25 cup brown sugar, or to taste
  • 2 (12 fluid ounce) cans or bottles beer, divided
  • 3 cups water
  • 1 (14 ounce) can kraut juice
  • 2 cups all-purpose baking mix (such as Bisquick®)
  • 0.66666668653488 cup milk
Instructions:
  • Place the pork roast at the bottom of a slow cooker and top with sauerkraut, applesauce, brown sugar, and a can of beer. Cook on High for 3 hours, then switch to Low and cook for 4 more hours.
  • About 1 1/2 hours before serving, gently simmer reserved pork trimmings in water to make a flavorful broth for about 45 minutes. Strain the broth, discard the trimmings, and add beer and kraut juice. Bring to a boil.
  • Combine baking mix and milk in a bowl until a sticky dough forms. Spoon the dough into the boiling broth. Cover and simmer for 10 minutes, then simmer uncovered until dumplings are set, about 10 more minutes. For chewier dumplings, boil a few minutes more. Using a slotted spoon, transfer dumplings to a serving bowl.
  • Plate the pork alongside cooked kraut and dumplings, generously ladle the thickened broth over the dumplings.

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